Slow Cooker Brown Sugar & Balsamic Glazed Pork Loin Recipe

This recipe is one of my very favorite slow cooker recipes.  The meat is so flavorful and moist.  We all LOVED it!  The hardest part is brushing on the glaze!

Serves: 4-5

Slow Cooker Brown Sugar & Balsamic Glazed Pork Loin Recipe

15 minPrep Time

8 hrCook Time

8 hr, 15 Total Time

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  • 1 (2 pound) boneless pork loin
  • 1 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, crushed
  • 1/2 cup water
  • Glaze:
  • 1/2 cup brown sugar
  • 1 tablespoon cornstarch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 tablespoons soy sauce


  1. Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.
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28 Responses to “Slow Cooker Brown Sugar & Balsamic Glazed Pork Loin Recipe”

  1. So glad you posted this! I'm doing some freezer "cooking" today and needed another pork recipe to use the rest of my pork. I made the rub by putting all the ingredients in a plastic bag and shaking it all together, then I added the pork to freeze that. I then made the glaze and sprayed a muffin pan and poured the glaze in the muffin tins to freeze so that I can just pop a couple in the microwave to use the night we're doing it. I'm hoping it works! :)
  2. Anonymous
    I made this tonight and it was great! My husband and 2 and 4 year old boys had clean plates. I only cooked the tenderloin for 5 hours and that was more than enought time. Next time I would double the glaze recipe so I could use more after it is plated. It was soooo yummy! Thanks for a great and super easy recipe!
  3. Didn't have any sage so I made it without and it was great! A couple things I'll do differently next time - way too much water in the crockpot pre-glaze and I kept flipping the loin over to get it on all sides, but the water would clean it off. It resulted in having a sort of "broth" to spoon over the meat and rice I served it with, so not all bad, but next time I"ll use less water and double the glaze so we can use it for a sauce when serving
    • The low temperature on a crock pot is about 200 degrees. Every crock pot varies. You would probably want to cook it around 275 to 300 degrees. You will want to watch it closely. The size of your roast will determine the cooking time. Probably around 2 hours for a 2 pound roast. Just be sure it's cooked through. Check often. We have only made this in the slow cooker, so I'm going off of cooking times for other pork loin recipes.
  4. I cooked this last night and we loved it!! I doubled the glaze and now have a bunch left. Will this keep? And if so for how long and would you store it in the frig or pantry? I would love to have this around to use on veggies or chicken or anything else I could think of.
  5. Elizabeth Oborn
    I just tried this recipe tonight and loved it! The glaze was delicious and very balsamic-y. It's more of an adult taste though so my kids begged me to wipe the glaze off their portions. And cook it for 6 hours on low--any more than that and it dries out. And one other idea--i substituted the 1/2 cup of water in the glaze for 1/2 cup of drippings from the crock-pot juices and it was great. If you like balsamic flavor, you'll love this recipe.

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